The brisket was separated Point from Flat before Smoking. I used what I now call the DT Rub. It stands for Dalmation-Tatonka Dust Rub.
It was smoked at 275* from 11:05 PM TO 7:24 AM. See Internal Temp Chart. It is tender and very tasty.
Monitored by a Tappecue using 2 probes.
Thanks for viewing!
Doug

1500CXLD, Amerique, PG1000, Tappecue, Thermopen
Good Meat deserves a REST!
It's done when it's done and
If you're happy with the results, that's ALL that matters

DT Rub Recipe?

Originally Posted by EFGM

And now my favorite part, the Q&A Taste test!

The brisket was separated Point from Flat before Smoking. I used what I now call the DT Rub. It stands for Dalmation-Tatonka Dust Rub.
It was smoked at 275* from 11:05 PM TO 7:24 AM. See Internal Temp Chart. It is tender and very tasty.
Monitored by a Tappecue using 2 probes.
Thanks for viewing!
Doug

Saw this in the SmokinTex Facebook feed.... can you share the recipe for your DT rub, pretty please????

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Saw this in the SmokinTex Facebook feed.... can you share the recipe for your DT rub, pretty please????

Sure: It is just a 50/50 mix of Kosher Salt and Black Pepper. ( recently learned this is what is called "the Dalmatian Rub"
Of course I put that on over mustard, and then I use a sprinkling of Tatonka Dust. That's it, plain and simple.
No the Tatonka Dust can not be found local. It has to be ordered from North Dakota. An outfit named Owens BBQ makes and markets it.
I do wish someone in Texas would start selling it. I have found it to be my main rub on everything except Baby Backs, and until my taste buds
change I will not change my rub for those. Salmon, Chicken Breast, Pork Loin, Turkey, you name it and it is the ticket. I order it in 3# bags,
not necessarily cheap especially with the shipping, but awesome. You are local here in DFW so if you want to try it on a Brisket, I'll give you enough
to give it a try before you order it. Consistent results as you will see when you come across my smoke from yesterday. To check it out
on their site just put .com behind their name. You will not be disappointed.

1500CXLD, Amerique, PG1000, Tappecue, Thermopen
Good Meat deserves a REST!
It's done when it's done and
If you're happy with the results, that's ALL that matters